VEGETABLES.
POTATO CHIPS.
To make potato chips, get some nice round potatoes, and slice them into thin slices in a basin, with salt and water, for one hour; then dry on a clean towel, and fry in hot lard a light-brown colour.
BRUSSELS SPROUTS.
Put on to boil in boiling water, with a pinch of salt and soda, and boil for twenty minutes; dish, and dry on a clean towel. Return to the sauce-pan, and put half-an-ounce of butter, and shake them while heating to prevent them burning.
GREEN PEASE.
Green peas should be put on to boil in boiling water and salt. The time for boiling depends on the age; strain, and place a piece of butter, pepper and salt, with a few leaves of mint.
ASPARAGUS WITH WHITE SAUCE.
Tie into a bundle the asparagus, after washing the stalks clean. Keep all the heads the one way, put the asparagus on to cook in boiling water, and salt; boil for twenty minutes. Dish them on square pieces of buttered toast; pour a white sauce over.
VEGETABLE MARROW.
Cut the vegetable marrow into eight pieces, boil in some white stock until tender. Make a little sauce with a pat of butter, a little juice of lemon, and a grating of nutmeg. Pour over the vegetable marrow, and serve.
TO BOIL POTATOES.
Great care should be taken in boiling potatoes. This is a vegetable that is often neglected. When the potatoes boil, see that they do not boil too fast. A handful of salt should be put into the water. Try with a fork to see if ready. They must not boil too soft. Drain and shake over the fire, and place a napkin over them and steam. Boil a small bit of mint with them, when new.